How To Make Freezer-Friendly Breakfast Sandwiches

I don’t think it’s too extreme to say that this whole concept of freezable breakfast sandwiches has changed my world. Or at least my mornings. Definitely my mornings. Suffice it to say, they are amazing.

If you love eggs in the morning, often buy breakfast on the way to work, wouldn’t mind saving a few bucks, or all of the above, then boy oh boy, freezer-friendly breakfast sandwiches are about to make you very happy. Here’s what to do.

Before we launch into it, I have to give a huge shout-out to Kitchn reader Schwed for cluing me into the possibility of freezer breakfast sandwiches. I read Schwed’s comment on making these egg sandwiches in Why I Eat Eggs Every Morning and felt like a light bulb went off, followed by a rainbow, followed by a confetti parade.

Needless to say, I had to try it immediately, and when I did, it felt like an entire second set of lightbulbs/rainbows/parades went off when it actually worked. Breakfast on rushed weekday mornings, solved.

There are a few different ways you can approach the eggs for these sandwiches: make a big scramble on the stovetop, bake the eggs individually in ramekins or a muffin tin, or make a big dish of baked eggs, like a frittata or a soufflé. After remembering Faith’s recipe for easy, make-ahead baked oven omelets, I decided that was the route I wanted to take.

I think baking the eggs in a big pan has a few advantages here. For one, it’s mostly hands-off and fairly fool-proof — just whisk the eggs with milk, pour them in a casserole dish, and bake for about a half an hour. This gives you time to assemble everything else for the sandwiches, and you can even bake the bacon in the oven at the same time.

You can also make perfectly shaped egg rounds using a biscuit cutter or a drinking glass that’s about the same size as your English muffins. It’s super easy, and the egg rounds fit perfectly on the sandwiches. For the nutrition-minded, a 10-egg oven omelet comes out to roughly one-and-a-half eggs per sandwich after cutting.

This method does create some scraps, which you can piece together for extra sandwiches if you have more than six English muffins in your package, or you can save the scraps for salads, stir-fries, or other quick meals.

You can also use any of the other egg-cooking methods mentioned above — go with whichever one makes the most sense for your cooking.

You may be skeptical of how these sandwiches reheat, and I understand that. Admittedly, they aren’t as good as if you’d made everything fresh that morning, but for a make-ahead sandwich that can go from freezer to microwave to breakfast table in about a minute, I have to give these two thumbs up. The eggs are soft and eggy, the cheese is melty, the bacon is chewy and crunchy. The whole thing works.

Personally, I like to remove the English muffin top and toast it separately to give the sandwich some fresh, toasty crunch, but you don’t have to.

The recipe I give below is about as basic as you can get, which is how I love my egg-wiches. But there’s also a lot of possibility here! You could whisk some wilted greens, cooked broccoli, or other leftover vegetables into the eggs. You could add a few shakes of hot sauce on top of the cheese. You could go completely gourmet and use brioche buns instead of the English muffins.

This is really a recipe that you can take into your kitchen and make your own. Have fun!